Getting Started
Proper preparation is key before diving into the cooking process. Select a gammon that allows 250-300g per person—this ensures you’ll have enough for everyone and perhaps even some leftovers for sandwiches. Remove your gammon from the fridge about two hours before cooking to let it reach room temperature. You’ll need a pot large enough to submerge the gammon completely, and it’s worth investing in a good meat thermometer if you don’t already have one.
The cooking time is crucial for perfect results. Calculate 20 minutes per 500g, plus an additional 20 minutes. Write this down—you don’t want to guess at this process!
The Two-Stage Cooking Process
First Stage: Poaching
The initial poaching is where we build our foundation of flavour. Place your gammon in a large pot and cover it with cold water. This is where we can get creative with aromatics – add quartered onions, roughly chopped carrots and celery sticks, bay leaves, whole black peppercorns, and a few cloves. These ingredients will infuse your gammon with a subtle but complex flavour profile.
Bring the pot to a boil, then immediately reduce to a gentle simmer. This is crucial – a rapid boil will toughen the meat. Let it cook according to your calculated time, ensuring the internal temperature reaches 65°C. Once done, let the gammon cool in its cooking liquid – this helps retain moisture. When it’s cool enough to handle, carefully remove the skin while leaving the fat layer intact.
Second Stage: Glazing and Roasting
This is where the magic happens – transforming your gammon into a glossy, caramelized showstopper. Preheat your oven to 200°C while you prepare the fat layer. Score it in a classic diamond pattern, and if you’re feeling traditional, stud each cross with a clove.
Now, for the glaze, you have several delicious options. A classic honey and mustard glaze combines 4 tablespoons each of honey and English mustard. For something more unique, try a ginger beer glaze by reducing 1 cup of ginger beer with brown sugar and Dijon mustard. Another crowd-pleaser is a marmalade and brandy combination – mix 1 cup of marmalade with 2 tablespoons of brandy and a spoonful of wholegrain mustard.
Brush your chosen glaze generously over the scored fat and roast for 20-30 minutes, basting every 10 minutes. Keep a close eye on it – the sugars in the glaze can burn quickly. You’re looking for a beautiful golden caramelization.
Pro Tips for Perfect Results
The difference between a good and superb gammon often lies in the details. Score the fat, not the meat underneath, keeping your lines about 1cm apart. Have your glaze ingredients ready before removing the skin – this helps maintain momentum in your cooking process.
Once your gammon is done, resist the urge to carve immediately. A resting period of 15-20 minutes is essential for the meat to reabsorb its juices. When you do carve, slice thinly against the grain for the best texture.
Common Issues and how to fix them
Even experienced cooks can encounter challenges. If your gammon is too salty, soak it in cold water overnight before cooking. Lowering the oven temperature to 180°C can manage a burning glaze. If your fat isn’t crisping up, 2-3 minutes under the grill can work wonders. Tough meat usually indicates either too rapid cooking or insufficient cooking time.
Storage and Serving
An adequately stored uncooked gammon can last up to 5 days in the fridge, while cooked gammon will keep for 3-4 days. If you’re planning, it can be frozen for up to 3 months – ensure it’s well-wrapped in foil or clingfilm.
When it comes to serving, the options are endless. Traditional roast potatoes and vegetables make for a classic meal but don’t discount the joy of cold gammon with summer salads and mustards. Leftover gammon makes incredible sandwiches, especially with wholegrain mustard, and it’s a Boxing Day tradition to serve it with pickles and chutney.
Remember, the perfect gammon is a balance of moistness, tenderness, and a beautifully glazed exterior. Take your time with the process—this is one dish where patience truly pays off. Your reward will be a centrepiece that looks spectacular and tastes terrific.
